Nutella Cream Pie

Ever since my mother-in-laws birthday back in August, I have developed an obsession for the chocolate/hazelnut spread, Nutella. I'll spread it on top of a granola bar or have it on a piece of whole wheat toast for breakfast. I've even switched out peanut butter and made Nutella cookies. I've scoured the internet for various recipes involving Nutella just to get my fix in. It's borderlining on crazy. Over the weekend, I asked hubby what kind of pie I should make for the weekend and I gave him some options (peanut butter, pumpkin or chocolate). He suggested a peanut butter cream pie and it's as if a lightbulb went off in my head. What about a Nutella cream pie instead? He loves hazelnuts and wouldn't a Nutella cream pie taste like a little fancier chocolate cream pie? Right then and there I was sold. I got to work writing a recipe and came up with something that is out of this world.

Nutella Cream Pie

For the Crust:

3/4 cup graham cracker crumbs
5 tablespoons unsalted butter, melted
1/4 cup sugar

For the Filling:

2/3 cup Nutella spread
1 8oz package of cream cheese, room temperature
1/4 cup sugar
1/2 cup semi-sweet chocolate chips
1/2 teaspoon vanilla
pinch of kosher salt
1 egg

For the topping:

1 cup heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla
1/4 cup chopped toasted hazelnuts
additional Nutella for drizzling, warmed in microwave

Preheat oven to 325 degree. In a small bowl, mix together all the crust ingredients and press into the bottom of a 9" pie plate.

In a stand mixer fitted with the paddle attachment, cream together the Nutella, cream cheese, chocolate, sugar and salt about 1 minute. Add the egg and mix until glossy and smooth, 1 more minute. Poor filling in your pie crust and bake for 30 minutes until the center is just set. Let cool to room temperature and make your whipped topping. Whip the heavy cream, sugar and vanilla until soft peaks form. Spread the topping over pie and sprinkled with chopped hazelnuts and drizzle with melted Nutella. Enjoy!!!